Cheese-Stuffed Eggplant

Ingredients

• 1 med. eggplant
• 1/2 tsp. salt
• 4 Tbsp. lemon juice
• 1 can tomato sauce (8oz.)
• 1/4 tsp. crushed oregano leaves
• 1/2 cup chopped onion
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• 1 Tbsp. butter
• 1/2 lb. cooked ham, chopped
• 1/3 cup coarsely grated carrot
• 1/4 cup finely chopped celery
• 2 cups shredded Cheddar cheese

Directions

Cut eggplant in half lengthwise. Scoop out pulp to within 1/2 inch of edge. Bring 2 cups water, salt and 2 tablespoons lemon juice to a boil in 3 qt. saucepan. Place eggplant shells in boiling water; cover. Parboil for 5 minutes. Drain and set aside. Chop eggplant pulp. Combine pulp, tomato sauce, oregano and remaining 2 tablespoons lemon juice in 2 quart saucepan. Heat to boiling point; set aside. Saute' onion in butter in skillet until tender. Remove from heat. Stir in remaining ingredients. Spoon 2/3 of the tomato mixture into buttered 1 1/2 quart baking dish. Arrange eggplant shells on top. Spoon ham mixture into shells. Pour remaining tomato sauce over top. Bake in preheated 375 degrees F oven for 25-30 minutes or until hot. Serves 4.

By Robin from Washington, IA